The Soup that Went Away Quickly

Oh, man, was this soup terribly delightful. So good that, while I planned to only eat half and save the other half for tomorrow's lunchy, I went and gobbled the whole pot while also-greedily gulping up tonight's Gossip Girl. Whooweee, Little J!!

Anyway. Tonight's soup was a happy little mash-up of back-of-the-fridge goodies: roast chicken from the weekend (see photo, above, with bok choy and scallions and parsnips!), corn from Easter dinner, peas from the freezer (they feign spring like nobody's business), half and half lingering about, and some luscious assorted stock.

Onions went into a pot with a slap of butter, and they simmered around until soft. Then the chicken, corn and peas along with some half and half. Always salting to taste along the way. Stock brought the whole tasty mess together, and a little slurry of stock and flour thickened the meal up once things were good and simmering. I liked that the slurry thickened and also deposited small dumpling bits in between the pretty yellow and green veggies! I liked it so much that I have none leftover for lunch.